Molecular Gastronomy: Exploring the Science of Flavor
An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and...
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An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike. Columbia University Press
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Format: hardcover
ISBN:
9780231133128 (023113312X)
Publish date: January 4th 2006
Publisher: Columbia University Press
Pages no: 377
Edition language: English
Category:
Non Fiction,
Reference,
Food And Drink,
Food,
Science,
Cookbooks,
Cooking,
Foodie,
Culinary,
Chemistry,
Gastronomy
Series: Arts and Traditions of the Table: Perspectives on Culinary History
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